Saturday, February 28, 2009

Chocolate Valentino Cake with Vanilla Ice Cream - February Daring Bakers

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef .
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan.

This is fun - flourless cakes are always so dense and delicious. It didn't take long for me to get moving on this one. In addition to the cake, our hosts thought serving it with vanilla ice cream would be novel since Daring Bakers have not yet done a home made ice cream. I opted to use Wendy's recipe for vanilla ice cream. It was so simple to make and really sinfully good.

Chocolate Valentino

Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold

Since I used a flower shaped pan I couldn't just let the middle go empty - right? Of course I had to add the whipped cream in the middle.

and now on to the ice cream:

Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe

Preparation Time: 5 minutes
2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla

Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
Refrigerate for 30 minutes or longer
Mix in your ice cream maker as directed

This whole challenge was such fun. The prep time was quick - gotta love that. The taste - absolutely deeeeeeelicious. I would definitely make both the cake and the ice cream again.

A big huge thank you to both Wendy and Dharm - I loved this month's challenge. StumbleUpon


glamah16 said...

Wonderful. Love the shape of the pan. A challenge eveyone could love and have some fun with.

Ruth Strong said...

I love the flower shape! Great work on this month's challenge

Julia said...

That cake looks fantastic! And I love the homemade ice cream -- what a difference it makes. I hope Psychgrad shared some of her vanilla beans with you :)

Bunny said...

Oh Giz it looks wonderful, I've never made a flourless cake before, I need to try this!

Anonymous said...

You're right.. The slightly sunken center in this cake is great for all kinds of good stuff.
Cool shape!

Dharm said...

So glad you liked this challenge Giz! Your cake and ice cream look just super!!

kat said...

The flower shaped pan makes for a great presentation

Arundathi said...

the icecream looks fantastic!

Dewi said...

Delicious, and visually appetizing as well.
Well done on this month challenge dear.
Happy week end.

PG said...

Sorry Julia...Giz made this cake before I got my vanilla beans. Plus, we live in different cities.

Valerie Harrison (bellini) said...

Ivy, O & Z are headed on the next plant to Toronto for some of this Giz:D

Elle said...

This really was a good challenge. Love your flower shape, the strawberries and lovely presentation!

OhioMom said...

There is really only one word for this combo of chocolate and ice cream......YUM!

Ivy said...

How you do not eat it all until we arrive....

Anonymous said...

Beautiful! I love it!

Lori Lynn said...

Since the cake is plain, the flower shape really makes it special. Homemade ice cream, nice addition!

test it comm said...

Great looking cake!

Cakelaw said...

I love your pretty flower shaped cake with the strawberries on top - just gorgeous.

Anonymous said...

I love your flower shaped cake! What a beautiful presentation you've created!

grace said...

chocolate, vanilla, and strawberry--can't be beat! awesome work. :)

RecipeGirl said...

Great job! Cute, flower-shaped cake too. I've gotta try this one!

Anonymous said...

Great looking presentations on your cake! I've never seen a flower shaped pan that would make a cake like the one you in your second picture - very cool!

Fran Z said...

Awesome- I'll have to pick up some shaped pans- Yours looks so fun!

Baker at Law said...

I agree, this was one challenge that I happily made way in advance. Actually, it was the first challenge I made before the last week. Great job on your cake and ice cream. They look yummy!

Pam said...

Beautiful! - it looks rich and delicious.

Deeba PAB said...

YAY for the flower shape Giz. I *HEART* it...

April said...

Look fantastic!

♥Rosie♥ said...

Beautiful presentation looks fantastic - well done!

Rosie x

Half Baked said...

Great job on this challenge! Love the shape of your cake. So pretty!

Vera said...

Lovely shape, just perfect for spring time!

Ivy said...

I must never comment again when it's past midnight (lol) I wanted to write .... Hope your do not eat it...
I came here for another reason.

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